Arroz Con Camarones (Yellow Rice with Shrimp)
In my Cuban family, we all have a passion for seafood. I mean hello, saucy camarones enchilados is always on the menu. Today, we’re adding one of my favorite easy shrimp recipes to the list — arroz con camarones!
Arroz con camarones [pronounced a·rros kon ka·ma·ro·nes] translates to “rice with shrimp”. Another name for this dish is arroz amarillo con camarones which translates to “yellow rice with shrimp”. We love fluffy arroz amarillo too, btw, don’t you!?
No matter what you call it, this popular Latin dish is made with tasty shrimp and delicious yellow rice that’s cooked in homemade shrimp stock. Not to be confused with shrimp fried rice.
Let me show you how to make it – Cuban-style!

Recommended For This Recipe
Dutch Oven
I use a 6-quart Dutch Oven often when I’m making soups and stews and even when I’m cooking other recipes that require long hours of cooking.
Homemade Shrimp Stock
For this recipe, we’re making our own stock. I’m sure your family would be impressed (mine was!). Sure, you can use storebought fish broth but this is so easy to make, you can’t go wrong. You can also make it in advance, by the way, and store it in the fridge until ready to use.
Buy unpeeled large shrimp because you need the shells to make the shrimp stock. When you peel the shrimp, you should have about 4 cups of shells from 2 lbs of large shrimp.
In a saucepan, add cold water, the shrimp shells, and 1/2 teaspoon salt. Bring to a boil and cook for 10 minutes. Strain the broth through a fine mesh strainer. This is your shrimp stock!
Making Arroz Con Camarones
Once the shrimp stock is done, the rice cooks in just 25 minutes. This is one of those go-to recipes you can definitely have on rotation. Careful not to overcook the shrimp!
Storage Tips
- Refrigerate leftovers as soon as possible to avoid the shrimp spoiling. This cooked shrimp with yellow rice will stay fresh for about 2 days in the fridge in an airtight container.
- You can also transfer it to a freezer-safe container and place it in the freezer for up to 2 months. Just thaw before heating it in a skillet.
Serving Tips
My favorite ways to enjoy arroz con camarones is with sweet plantains (platanos maduros) or a simple avocado onion salad that is so delicious, you’ll want to make it daily!
Can’t wait for you to make it!
Arroz con Camarones (Yellow Rice with Shrimp)
Ingredients
- 2 lbs large shrimp, unpeeled
- 3 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 3 cloves garlic, minced
- 4 ounces pimentos, drained and sliced
- 8 ounces tomato sauce
- 2 cups uncooked long-grain rice, washed and rinsed
- 3 cups shrimp stock, (instructions below)
- 1/2 cup chicken stock
- 1/4 teaspoon ground cumin
- 1/8 teaspoon Bijol, annatto, or turmeric powder to color the rice
- 1 bay leaf
- Salt + pepper to taste
- 1/2 cup frozen peas
Instructions
Homemade Shrimp Stock
- Peel the shrimp and save the shells. You should have about 4 cups of shells from 2lbs of large shrimp.
- In a saucepan, add cold water, the shrimp shells, and 1/2 teaspoon salt. Bring to a boil and cook for 10 minutes. Strain the broth through a fine mesh strainer. Set aside.
- You can make the stock up to 2 days in advance and store it in the fridge until ready to use. Let it cool completely before transferring it to an airtight container. You can also freeze for up to 3 months in a resealable freezer bag.
Arroz Con Camarones
- In a Dutch oven or saucepan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 2-3 minutes.
- Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, shrimp stock, chicken stock, ground cumin, Bijol, bay leaf, salt, and pepper to taste. Bring to a boil.
- Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from the heat but keep the lid on for another 5-10 minutes.
- In the meantime, cook the shrimp. Season the shrimp with salt + pepper to taste. In a large skillet, heat the remaining tablespoon of olive oil at medium heat. Cook the shrimp for 2-3 minutes until they turn pink. Careful not to overcook or they will be rubbery. Set aside.
- Remove the lid and fluff the rice with a fork. Gently fold in the peas and cooked shrimp until all is well combined. Serve immediately. Enjoy!
I also poached the shrimp to save on calories. I had a pound of unpeeled so I peeled only one pound and poached both the shrimps and separated tails for ten minutes to make the stock. It came out great and I’m a busy person who only has time to peel a pound. I also used the whites of green onions and avocado oil, this is a forgiving recipe. The flavor reminds me a lot of jollof rice.
I made it for Father’s day for my husband, he loved it
Excellent recipe, thank you!
I BOILED the shrimp rather than fry them. Also used crush annatto seeds since I could not find bijol.
The dish either way is EXCELLENT
♥️♥️♥️my Cuban dishes and I am also a Cubano😭🙌🏼🙌🏼 thanks for the fee coikbook
I made it for dinner tonight and it did not disappoint. I did not have peas so I cut up asparagus which I cooked after the shrimp and added at the end.
I am Cuban, also, and appreciated this recipe as it was what I was looking for. Simple and delicious!
So happy to hear that, Alma!
Love it!!! Definitely a staple in our home🥰 and it’s easy to make.
So happy you loved it!!